<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="43374" val="160742">阳春面</h1><div class="bmayi mbm" >
					<a  class="cboxElement" rel="recipe_img" href="http://cp1.douguo.net/upload/caiku/a/b/9/yuan_abb019ff4637bca90bc6596b734ab709.jpg"></a><div class="bipic" style="background-image: url(http://cp1.douguo.net/upload/caiku/a/b/9/600_abb019ff4637bca90bc6596b734ab709.jpg);" title="阳春面的做法"></div></a>
					
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">鲜切细面</label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">猪肉肥膘</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">小香葱</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">香葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">小蒜叶</label></span><span class='right'>适量</span>
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					<h2>阳春面的做法步骤</h2>
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							<p><span class="fwb">1.</span> 准备材料。</p>
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							<p><span class="fwb">2.</span> 猪肥膘洗净切小丁，葱切段；</p>
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							<p><span class="fwb">3.</span> 肥膘丁和葱段放入锅中，倒入1杯清水烧开；</p>
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							<p><span class="fwb">4.</span> 中小火继续煮至肥膘变成透明状，水分慢慢蒸发；</p>
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							<p><span class="fwb">5.</span> 转小火继续煮至水分完全蒸发，肥膘开始出油；</p>
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							<p><span class="fwb">6.</span> 肥膘逐渐体积变小变干，颜色也变成金黄；</p>
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							<p><span class="fwb">7.</span> 关火捞出油渣，将猪油过滤后倒入干净无水的耐高温可密封的器皿中；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/5/b/4/yuan_1607429.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 冷却后可密封放入冰箱冷藏保存。</p>
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							<p><span class="fwb">9.</span> 香葱、小蒜叶切碎备用；</p>
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							<p><span class="fwb">10.</span> 在面碗里放入适量盐和生抽，倒入开水或高汤，加入2小匙猪油；</p>
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							<p><span class="fwb">11.</span> 用一个大煮锅，加入清水大火烧开；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/f/e/4/yuan_16074213.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">12.</span> 将1-2人份的鲜切面抖散后下入锅内，用筷子拨散；</p>
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							<p><span class="fwb">13.</span> 水再次烧开后转中火，用筷子拨开面条；煮至面熟捞出面条，在漏勺上沥去水；</p>
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							<p><span class="fwb">14.</span> 将面条三折后放入面汤碗中，撒上香葱末和青蒜末即可。</p>
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					<h2>小贴士</h2>
					<p>一是面要细而筋道，软硬湿度，不能一煮就烂；<br />二是面汤要宽，可以奢侈地用高汤，也可以平民化用清水，但必须是红汤，酱油不可少；<br />三最关键的一点，是一定要用猪油，阳春面那令人魂牵梦绕的香味全来自于它。</p>
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